Ultrasonic-assisted enzymatic extraction and antioxidant activity of polysaccharides from Setaria viridis

ABSTRACT

Ultrasonic-assisted enzymatic extraction (UEAE) and response surface methodology (RSM) were used to isolate polysaccharides from Setaria viridis (SVP). Optimal extraction conditions in the enzymatic hydrolysis process were: extraction duration, 68 min; extraction temperature, 51°C; ratio of enzyme to raw material, 1.6%; and ratio of liquid to raw material, 20 mL/g. Then, following ultrasonic treatment (180 W, 60°C, 60 min), the experimental yield was 8.94 ± 0.38%. Crude SVP was purified by DEAE cellulose-52 chromatography and Sephadex G-100 chromatography, resulting in the isolation of three fractions (designated SVP-1, SVP-2 and SVP-3). These SVPs were mainly composed of glucose residue, and SVP-3 had a significantly higher uronic acid content than the other two fractions. Additionally, all fractions showed strong antioxidant activities in vitro.

KEYWORDS:

• Antioxidant activity
• Setaria viridis polysaccharides
• ultrasonic-assisted enzymatic extraction

Conflict of interest

The authors declare no conflict of interest.

Funding

This work was financially supported by the Double Support Programs of Sichuan Agricultural University.

Additional information

Funding

This work was financially supported by the Double Support Programs of Sichuan Agricultural University.